Scorching Chorizo Scotch Eggs
Home-made Scotch eggs are in a different league from shop-bought.
I love using chorizo-style sausages for this recipe, but any good-quality sausage meat is fine, so try pork and apple or your favourite banger from your local butcher. As always, be very careful when deep frying and never leave your pan of hot oil unattended.
- 6 medium free-range eggs
- 2 tbsp plain flour, plus extra for dusting
- 300g pork and chorizo sausages
- 20g Parmesan cheese, grated
- 1 tsp fresh thyme (leaves picked from the stems)
- 80g dry breadcrumbs
- vegetable oil, for deep frying
1. Place 4 of the eggs in a saucepan and cover them with cold water. Bring the water to the boil over a high heat, then turn off the heat and leave for 3 minutes. Immediately place the eggs into cold water to stop the cooking process. Change the water a few times before peeling. Dry the peeled eggs gently, then dust them with flour.
2. Skin the sausages, put the sausage meat in a bowl, then mix in the cheese and thyme. Divide the mixture into 4 and roll into balls. Take 1 ball, put it on top of a piece of cling film, then roll it out until it is about 5mm thick. Place 1 of the eggs in the centre of the sausage meat, then using the cling film bring up the sides, pull away the film and gently mould the meat around the egg until it is completely enclosed. Repeat with the rest of the sausage meat and eggs.
3. Beat the other 2 eggs in a bowl and put the flour and breadcrumbs in separate bowls. One at a time, dip the Scotch eggs into the flour, then the egg and lastly the breadcrumbs, making sure they are completely coated. Cover with cling film and chill them in the fridge for 20 minutes.
4. Fill a large saucepan one-third full with vegetable oil and heat to 170°C. Test the temperature with a piece of bread – if it turns golden in a minute, the oil is hot enough. Deep fry the eggs for 4–5 minutes, then drain on kitchen paper. Serve immediatelywith some ketchup and mustard.